Attention all Knifemakers!.....Product dealers/retailers and/or knife makers/sharpeners/hobbyists (etc) are not permitted to insert business related text/videos/images (company/company name/product references) and/or links into your signature line, your homepage url (within the homepage profile box), within any posts, within your avatar, nor anywhere else on this site. Market research (such as asking questions regarding or referring to products/services that you make/offer for sale or posting pictures of finished projects) is prohibited. These features are reserved for supporting vendors and hobbyists.....Also, there is no need to announce to the community that you are a knifemaker unless you're trying to sell something so please refrain from sharing.
Thanks for your co-operation!

If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.

Not so much as different HT, the flex is in the grind. The Gyuto has essentially the same HT, there is just more metal to bend, which makes it stiffer. This same fillet knife pre grinding, is quite a lot harder to bend. So the complication of doing fillet knives, and having a customer ask for a knife with "you know just enough flex to do salmon but still flexy so I can do trout" Becomes a head scratcher. Think of your favorite laser... the one that falls through an onion, but struggles and steers in rutabaga, because the front third of the knife is too flexy? All in the grind. You can manipulate flex to a point in the blade by removing steel, distal taper, blade height etc. There isn't much wiggle room when your starting stock is 1/16"! You can blow the goal flex in the hand sanding. Removing just that last little bit, and its now a soft flex.

You can see my thumb's nail bed in the image turning white, I am applying a fair amount of pressure.

Pierre's filets are seriously awesome. I have a sexy cpm 154 koa one that is a mean mamma jamma, not as much flex as that one though I don't think. If anybody is debating a filet, this is the knife to get.

Guys, just to be clear, the bend in the tip is very minor. Bending it the other way a couple of times almost completely removed it. Not really enough to call it a flaw at all, I shouldn't have even mentioned it.

The handle especially is a thing of beauty. Most times I look at the pictures of handles and when I get the knife the handle looks the same, but a little muted. Not the case with this one. And the flex in the blade is amazing. I need to go catch some fish. Maybe I'll skin a tomato or something just for laughs.